Aug 6, 2008

If you are like me, and have so many tomatoes in your garden you don't know what to do with, here is a great recipe for a slow roasted tomato sauce. Roasting the tomatoes brings out an intense flavor you cannot get otherwise. Roma tomatoes work best for this recipe.

Preheat oven to 325°. Slice tomatoes in half. Season with salt, basil, oregano and thyme. Spray a cookie sheet with olive oil spray and place tomatoes cut side up. Bake 2 hrs until skin gets wrinkled and crusty on the bottom and moist in the center.

Puree the tomatoes in a food processor. If it is too thick, you can thin with pasta water. Serve over your favorite high fiber pasta and grated cheese.

8 comments
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THANK YOU SO MUCH FOR THIS RECIPE!!!!! I MADE SOMETHING LIKE THIS A FEW YRS AGO AND LOST THE RECIPE. IT IS ABSOLUTELY AMAZING. i MADE 2 OR 3 BATCHES OF IT AND FROZE IT IN 1 CUP QUANTITIES. GREAT FOR WHEN YOU WANT THAT CARB FIX!!!!!THANK YOU, THANK YOU, THANK YOU.